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Hi Bold Bakers!
Cake Batter Frozen Yogurt has to be some of the sweetest words you can hear. This frozen yogurt is a cross between a tangy yogurt and a birthday cake. It is rich, zippy and full of sprinkles!
Homemade Frozen Yogurt is so easy to make, and don’t worry, there is no ice cream machine needed. I don’t want to buy a piece kitchen equipment that only serves one purpose, hence this recipe was born.
My Cake Batter No Machine Frozen Yogurt takes only 5 minutes to make and has just a few simple ingredients.
Add all of the ingredients into a food processor, blend until smooth and freeze! It could not be simpler. And you don’t end up with icy, hard frozen yogurt. My recipes are triple tested so I made sure the result are smooth, scoopable and delicious.
If you like this frozen yogurt recipe, I also have great recipes for Chocolate & Banana, Strawberry, Mango & Lime, and Pineapple & Coconut.
Homemade Frozen Yogurt can be made on any yogurt you prefer. I use greek as it is higher in protein but feel free to use regular. I do recommend plain yogurt with no added flavor.
The honey in this recipe is not just for sweetness; it’s what makes your ice cream scoopable. Sugar in a liquid form is what stops ice crystals forming and keeps it soft.
For Dairy-Free or Vegan Frozen Yogurt recipes, swap out the honey for agave and use a dairy-free yogurt like coconut yogurt.
No longer will you have to go out for frozen yogurt, this recipe is the real deal!
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Gemma’s Pro Chef Tips
- We like to use Greek yogurt because it has a higher protien content but any plain yogurt will work.
- For the creamiest results, use full fat yogurt, but low or nonfat yogurt will also work.
- The brick-style cream cheese (not the whipped version) is best for this recipe.
- The honey or agave adds just a touch of sweetness but also helps the frozen yogurt stay creamy and not icy.
- For a dairy-free version, use a non-dairy yogurt and cream cheese.
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Cake Batter Frozen Yogurt
Ingredients
- 1 cup (8 oz/225 g) plain yogurt (Greek, non-fat or full fat)
- 1 cup (8 oz/225 g) cream cheese
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 3 tablespoons sprinkles
Instructions
- Add the yogurt, cream cheese, honey (or agave nectar), and vanilla into a food processor.
- Blend for 2-3 minutes, scraping down the side of the bowl once or twice, until smooth, creamy and lump-free.
- Fold in the sprinkles with a spatula
- Transfer to an airtight container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 2 weeks.
Recipe Notes
- We like to use Greek yogurt because it has a higher protien content but any plain yogurt will work.
- For the creamiest results, use full fat yogurt, but low or nonfat yogurt will also work.
- The brick-style cream cheese (not the whipped version) is best for this recipe.
- The honey or agave adds just a touch of sweetness but also helps the frozen yogurt stay creamy and not icy.
- For a dairy-free version, use a non-dairy yogurt and cream cheese.
OK so I have been reading the comments but not before I’d already bought my ingredients! 🙂 I thought I’d share what I have found in case it helps anyone. If you want the recipe to work as soft serve from one freeze you need to make sure it has a high enough fat content. I used full fat cream cheese but low fat yogurt and it came out with ice crystals. Remembering that when I froze single serving yogurt in the pot, it would freeze with more crystals the lower in fat, I think full fat products would work… Read more »
This taste nothing like cake batter froyo it tastes more like cheesecake filling
This isn’t 5 minutes. It takes minimum 6 hours. MISLEADING MUCH?
I don’t know why this is called Cake Batter Yogurt. It tastes like yogurt and cream cheese. I think I’ll thaw it and try the original recipe from which it was adapted.
I saw your recipe in 2020 and very happy. I want to try it.
Thanks Gemma. I will surely let you know. And I want to take a moment to thank you for ALL THAT YOU DO AND ALL THAT YOU DO FOR US always PROMPTLY reading all of our questions and comments and answering (my lame comments and questions). You’re AWESOME!!!
Ha Ha back. Because of all of the low fat ingredients I was trying to make it edible and the cool whip really has done the trick. I put it back in the freezer after adding some coolwhip and it went hard and icy again so I thawed it back out in the refrig and so far it’s keeping it’s moussy texture. So, I’m going to remake it and make sure it’s with “real greek yogurt and not “greek style” yogurt. That very well may have been the case. Add full fat cream cheese. And you said that the corn… Read more »
This Recipe sounds very tasty and delightful! But I do not have all the ingredients, and when I looked in a grocery store I couldn’t find a mug that’s cool proof. Do you have a link of where you bought your mugs? That would be great.
HI Gemma,
I wanted to ask you if I can use sugar instead of honey can’t eat honey bothers my stomach. Thanks Jill
Your great all everything
Never mind… I found it. Sorry about that.